Grilled Steak Sandwiches with Melted Onions

These sandwiches are perfect for a casual barbecue, but for a fancier dinner, just serve the sliced steak over mashed potatoes or polenta with the onions on top. Either way it is delicious.
When you grill a whole steak rather than individual smaller ones, the results are often juicier (and the thin slices look like more). You can also make this with flank steak (you may need two). Add 2 tbsp (25 mL) balsamic vinegar to the marinade and marinate in the refrigerator overnight.
Use dived leftover steak in salads, stir-fries, wraps, burritos or tacos.

1 tbsp	15 mL	Brown sugar
2 cloves		Garlic, minced
1 tsp	5 mL	Coarse salt
1 tsp	5 mL	Coarsely ground pepper
2-lb	1 kg	Sirloin steak, about 1½ inches (4 cm) thick, trimmed
1 tsp	5 mL	Olive oil
Melted Onions
2 tbsp	25 mL	Olive oil
4 large		Onions, thinly sliced
1 tbsp	15 mL	Brown sugar
¼ cup	50 mL	Balsamic vinegar
		Salt and pepper to taste

2		Whole wheat or regular baguettes (each about 16 inches/40 cm long)
1 bunch		Arugula, trimmed

1.	In a small bowl, combine sugar, garlic, coarse salt and pepper. Pat steak dry, brush with 1 tsp (5 mL) oil and rub with sugar mixture. Marinate for 1 hour at room temperature or up to overnight in refrigerator.
2.	To prepare onion, heat 2 tbsp (25 mL) oil in a large, deep non-stick skillet on medium-high heat. Add onions. Cook for 10 minutes, without stirring, until onions begin to brown. Reduce heat to medium, and cook, stirring occasionally, for 30 minutes. Onions should be very brown. Add sugar and vinegar and cook gently, adding water if necessary, until onions are very tender and "melted". Season with salt and pepper. Keep warm or reheat before serving.
3.	Cut each baguette into four pieces and then cut each piece in half horizontally.
4.	Grill steak for 4 to 6 minutes per side for medium-rare. Let steak rest on a carving board for at least 5 minutes and then slice thinly on diagonal.
5.	Drape slices of steak on bread and smear with onions. Top with arugula.

Makes 8 servings.

Per serving: 470 Calories , Protein 32 g, Fat 12 g (Saturates 3 g, Cholesterol 51 mg), Carbohydrate 63 g (Fibre 8 g), Sodium 764 mg, Potassium 829 mg
Excellent source: Niacin, Vitamin B12, Vitamin B6, Iron
Good source: Thiamine, Riboflavin

Grilled Lamb Sandwiches
Use a boneless, butterflied leg of lamb instead of steak. Double the marinade. Cook lamb for about 10 to 15 minutes per side for rare. (Check temperature with a meat thermometer; the internal temperature should be 130°F/54°C.)

Grill Turkey Sandwiches
Use a boneless, skinless turkey breast instead of steak. Grill for about 15 to 20 minutes per side, or until cooked through (internal temperature should be 165°F/74°C).

COOKING TIME FOR STEAKS AND CHOPS
When you order a medium-rare steak in a restaurant, it never arrives at the table with little slits that the chef cut into it to see whether it was ready. An experienced grill chef can tell when a steak or chop is ready just by pressing the top of the meat, and you can do this too.
Rest your forearm on a surface in from of you. Relax and feel you bicep muscle. That's what a rare steak feels like. Now lift your forearm off the table but do not flex it. Feel your biceps. That's what a medium steak feels like. Now flex your muscle and feel the biceps. That's well done. (Of course, this method may have to be adjusted slightly, depending on how much resistance training you have been doing!)